Heat oil in a pan, add mustard seeds and let them crackle, add cumin seeds (jeera) and 1/4th teaspoon of hing (asafoetida). Add 4-5 curry leaves.
Add coarsely grounded ginger-garlic paste.
Saute this mixture till the raw smell of ginger garlic fades off.
Add finely chopped tomatoes and green chillies. Cook the tomatoes till they get soft.
Add turmeric powder and saute for a minute.
Add finely chopped methi leaves / fenugreek leaves and saute for 4-5 minutes till methi is cooked.
Add the cooked dal. Mix the dal and add water to adjust the consistency of the dal.
Add salt, jaggery (gul), kokam to the dal.
Add goda masala, coriander powder, and red chilli powder and let the dal simmer on a medium flame for about 5 minutes. Keep on stirring in between. Adjust the consistency of the dal at this point.
Tempering: In a tadka pan, heat 2 tablespoons of oil. Add cumin seeds (jeera) and let them sizzle till they are golden brown. Keep the flame very low.
Once the cumin seeds are golden brown add dry red chilli and 1 tablespoon of Kashmiri red chilli powder.
Pour this tadka / tempering ove the dal.
Delicious Methi Dal / Fenugreek Lentil Curry is ready.
Serve hot with steamed rice, jeera rice or tava paratha.